Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

Our value-added truffle products are a true testament to this, and one we are truly proud of.

While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.

Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.

What’s more Australian than roast lamb? The tender middle part of a boned-out leg of lamb, sold as a mini-roast, cooks quickly and is easy to slice neatly. Make it a meal to remember with a delicious truffle-infused mustard crust. It’s hard to beat an Aussie cabernet with this dish, like Truffle Hill’s Truffle Hunter’s Reserve from Frankland River, which has just a splash of malbec to round out the cabernet.

Serves

4

INGREDIENTS
  • 100ml Truffle Hill Truffle Oil
  • 2 cloves garlic, crushed
  • 1 tablespoon Truffle Hill Truffle Mustard
  • Salt flakes, to taste
  • 650g lamb mini-roast
  • 1kg potatoes, peeled
  • 2 red onions, peeled
  • 1 lemon, zest finely grated
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 1 tablespoon finely chopped oregano
  • 300g baby spinach leaves
  • 400g canned cannellini beans, rinsed and drained
METHOD

Whisk 60ml of the truffle oil with garlic, mustard and 2 teaspoons of salt.

Place lamb in a baking dish, rub the oil mixture all over it, cover and set aside for 20-30 minutes to come to room temperature. Meanwhile, preheat oven to 220°C. Cut potatoes into bite-sized pieces and onions into thin slivers.
Toss with lemon zest, salt, remaining truffle oil, olive oil and oregano and place in the baking dish around the lamb.

Place in the oven and cook for about 40 minutes for medium (until the internal temperature registers 65°C on a meat thermometer), or until cooked to your liking. Meanwhile, heat a large frying pan over low heat.

Add a drizzle of olive oil and spinach. Cover and cook for 5-10 minutes, stirring often, until wilted.

Add beans and salt and stir for a minute or so to heat beans through. Remove from heat, cover pan and set aside to keep warm. Remove lamb from the baking dish, cover loosely with foil and set aside in a warm place.

Increase oven to 250°C, stir potato and onion mixture well and return to the oven for 10-15 minutes, until potatoes are crisp and golden. Arrange potato and spinach mixtures on a platter. Slice lamb, place on top and serve.